6 garlic cloves
6 medium-large (2 1/2 pounds) ripe avocados
1/2 cup (loosely packed) coarsely chopped fresh cilantro (thick bottom stems cut off)
2 tablespoons fresh lime juice, plus a little more if necessary
1. In a small dry skillet roast over medium heat unpeeled garlic until it is soft and blackened in spots, probably 10 to 15 minutes. Let cool, then remove the papery skins and finely chop.
2. Cut around each avocado from end to end and back up again, then twist the halves apart. Dislodge the pit and then using a spoon, scoop the avocado flesh into a large bowl.
3. Add the garlic, cilantro and lime. Mash everything together, but making sure to leave some small chunks of avocado. Taste and season with salt, usually about 1 teaspoon.
4. Scoop into a serving bowl and cover with plastic wrap directly on the surface of the guacamole. Refrigerate until you are ready to serve.
Adapted from Rick Bayless
-2 cups canola oil
2. Cut tortillas into even triangles (usually 6 per tortilla). You can cut multiple at one time.
3. Gently place triangles into oil, only one layer at a time.
4. Watch carefully and flip until they’re just golden brown and crispy. on both sides.
5. Remove with a slotted spoon or strainer and place on a paper towel to drain.
6. Sprinkle with sea salt.